In a large mixing bowl mix together the rice, cheese, eggs, carrot, zucchini, basil and four. Season well with salt and pepper.

Step 2

Heat the ricebran oil in a large fry pan over a moderately high heat. Fill a 1/4 cup measure with the mixture and turn into the hot pan, flatten into a round fritter shape, and continue shaping the mixture to fill the pan. Cook the fritters in batches for 2-3 minutes each side or until golden brown and crisp. Transfer the cooked fritters to a plate lined with paper towel.

Step 3

Serve the fritters warm or cool tumbled with the grape tomatoes and watercress.